Welcome to a recipe that will change the way you think about pancakes! While many are familiar with sweet crepes, or blinchiki as they're known in Eastern Europe, the savory versions are a true hidden gem. These delicate, thin crepes filled with melted cheese and zesty green onions are a beloved comfort food, perfect for a hearty breakfast, a satisfying lunch, or a light dinner. Paired with a cool, creamy yogurt sauce, this dish strikes a perfect balance of flavors and textures. It's simple, versatile, and guaranteed to become a new family favorite.
Crepes with cheese and yogurt
Ingredients for Crepes with Cheese and Yogurt
- 250 ml milk
- 100 ml water
- 3 eggs
- 30 g butter
- 160 g all-purpose flour
- 4 g salt
- 8 g sugar
- 2 g baking soda
- vegetable oil for frying
Ingredients for the Filling
- a bunch of green onions
- 100 g hard cheese
- 150 g Greek yogurt
- salt to taste
How to Make Savory Crepes with Cheese and Yogurt
Let’s prepare the batter for our thin crepes. Mix the milk with warm water, add melted butter, salt, and sugar. In a separate bowl, whisk the eggs and add them to the milk mixture. Add the all-purpose flour and baking soda, then mix the batter. If there are any lumps, you can strain the batter through a sieve or blend it with a blender.
Preparing the batter for thin crepes.
Let the finished batter rest for 15-20 minutes at room temperature.
Fry until golden brown on one side over high heat.
Let the finished batter rest for 15-20 minutes at room temperature. You don’t have to use the crepe batter right away. It will keep perfectly in the refrigerator until morning, and the crepes will be even tastier the next day.
Place a skillet on the stove and heat it well. Grease the hot skillet with a drop of refined vegetable oil or use a cooking spray. Pour a small ladleful of batter onto the edge of the skillet, tilting it to form a neat, thin crepe. Fry until golden brown on one side over high heat, then flip and fry the other side.
Grate the cheese.
Grate the cheese. Flip the crepe again and place about a tablespoon of grated cheese on the less browned side.
Sprinkle the grated cheese with chopped green onions.
Carefully roll the crepe into a tube.
I recommend greasing a larger pan with butter and placing the finished crepes in it.
Finely chop a few stalks of green onion. Sprinkle the grated cheese with the chopped onion.
Carefully roll the crepe into a tube. Continue frying the rest of the crepes this way, adding the cheese and green onion filling as you go.
To keep the finished crepes from getting cold, I recommend greasing a larger skillet with butter and placing the finished crepes in it. Set the heat under the skillet to the minimum.
Mix the sauce well.
Put the thick, unsweetened yogurt in a bowl; this recipe uses Greek yogurt. Add a pinch of salt and two tablespoons of finely chopped green onion. Mix the sauce well. You can add any herbs you like to the sauce, such as dill or basil.
Plate a serving of crepes with cheese and yogurt.
Fold back the edge of a crepe and add a tablespoon of the yogurt sauce. Arrange a portion of the crepes with cheese and yogurt on a plate, sprinkle with more green onion, and serve hot.
And there you have it – a plate of warm, cheesy crepes ready to be enjoyed! This recipe is a wonderful way to bring a taste of homey, comforting cuisine to your table. Don't hesitate to experiment with the filling; mushrooms, spinach, or ham would also be delicious additions. These crepes are best served hot, fresh from the pan, but they also reheat beautifully for a quick meal the next day. We hope you love this savory twist on a classic. Happy cooking, and be sure to share your creations with us!
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